Preparation

Make brownies:
Preheat oven to 325°F. Line 8-inch square baking pan with foil, extending foil over sides. Stir unsweetened chocolate and butter in heavy large saucepan over low heat until melted and smooth. Cool 5 minutes. Whisk in sugar, cinnamon, and salt. Whisk in eggs, 1 at a time, then vanilla. Continue to whisk until batter is smooth, about 2 minutes. Add flour and whisk just until blended. Stir in chocolate chips. Pour batter into prepared pan, smoothing surface. Bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool completely in pan on rack.

Make topping:
Whisk sugar, cream and butter in heavy small saucepan over low heat until mixture is smooth and comes to boil. Remove from heat; mix in vanilla. Cool 10 minutes. Whisk until thick enough to spread. Spread over brownie. Sprinkle with almonds. Let stand until topping sets, about 1 hour. (Can be made 1 day ahead. Cover and keep chilled.)

Using foil as aid, life brownie from pan. Cut brownie into 16 squares. Serve cold or at room temperature.

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Recent Review

I did what reviewer FMBAKER did -
added cinnamon to a boxed mix.
Thanks for that tip, because these
were a smash hit for the Cinco De
Mayo party at work! One of my
coworkers wolfed down 5! Anyway,
the topping I found a bit gritty,
but that didn't stop me or anyone
from enjoying these. A winner, will
make again for sure!